Re: What's up with kimchi?

[Guest guest]

>Hey all!

>

>I have noticed that kimchi seems to be very popular with many people

>on this group. Is this a favorite fermented food for many of you?

>What about sauerkraut and other fermented veggies? Is there some

>particular benefit that kimchi offers?

>

>Curious...

>a

Top 10 reasons I like Kimchi:

1. Kimchi is just the Korean word for " fermented vegetable " .

2. The Koreans have a 1,000 year head start on us for fermented vegetables.

3. The Koreans use neat ingredients like pulverized anchovies and shrimp, pine

nuts, seaweed and garlic, lots of garlic.

4. You can buy those neat ingredients cheaply at most Asian stores.

5. The Koreans have perfected fermented vegies like the French have good wine.

In fact, the French culinary school Cordon Bleu is coming up with a French

version of Kimchi.

6. Kimchi uses Napa cabbage a lot, which spontaneously turns into kimchi with

very little help.

7. There are 700 or so kinds of kimchi, many of them aesthetically wonderful.

8. Kimchi is the only live fermented vegie you can buy in most grocery stores.

9. The Koreans are the only people with a good fermented vegie that ALSO write

books about how to do it, in English.

10. " Kimchi " is easier to type than " probiotic vegetable " , and sounds better to

eat.

Heidi Jean

[Guest guest]

I call it the Asian version of sauerkraut. When I feel like

having somthing spicy and fermented, I go for the kimchi.

When I have a nitrite free polish sausage I go for the sauerkraut.

-Opal

> Hey all!

>

> I have noticed that kimchi seems to be very popular with many

people

> on this group. Is this a favorite fermented food for many of you?

> What about sauerkraut and other fermented veggies? Is there some

> particular benefit that kimchi offers?

>

> Curious...

> a

[Guest guest]

> Re: What's up with kimchi?

>

>

>

>Top 10 reasons I like Kimchi:

It's also got those neat anti-cancer compounds :-)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

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Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

> -----Original Message-----

> From: Heidi Schuppenhauer [mailto:heidis@...]

>

> Top 10 reasons I like Kimchi:

>

> 5. The Koreans have perfected fermented vegies like the

> French have good wine. In fact, the French culinary school

> Cordon Bleu is coming up with a French version of Kimchi.

Really? I've tried numerous brands of Korean kimchi, as well as the stuff

made in-house at a couple of stores and restaurants, and I've always found

it to be too bitter and hardly sour at all. In fact, I'd go so far as to say

that the worst batches I've made myself (and they do vary considerably in

quality) have been much better than any Korean-made kimchi I've tasted.

[Guest guest]

>Really? I've tried numerous brands of Korean kimchi, as well as the stuff

>made in-house at a couple of stores and restaurants, and I've always found

>it to be too bitter and hardly sour at all. In fact, I'd go so far as to say

>that the worst batches I've made myself (and they do vary considerably in

>quality) have been much better than any Korean-made kimchi I've tasted.

>

>

Maybe you'll like the French version better! The Cordon Bleu article

said the Korean version was too spicy for most Western tastes ...

I really like the ones our local Korean store carries though. But

in the West we really don't get the whole gamut of Kimchi types ...

there are hundreds of varieties and they vary by province. I suspect

it is like tacos ... go to Mexico and tacos are a lot different than

anything you get here, and tacos are different depending on

where you eat in the country.

Heidi Jean

[Guest guest]

> Maybe you'll like the French version better!

The " house kimchi " here was inspired by Heidi (so many things around

here are...). It's nappa, salt, garlic, and herbes de provence.

Dee-lishush, and a good quick substitute for sauerkraut. In fact, I

might try making it with caraway seeds instead of herbes de

provence...so many kimchi possibilities, so little time.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

>The " house kimchi " here was inspired by Heidi (so many things around

>here are...). It's nappa, salt, garlic, and herbes de provence.

Herbes de Provence! Eh, you've beat the Cordon Bleu folks

to it!

Heidi Jean

[Guest guest]

> Herbes de Provence! Eh, you've beat the Cordon Bleu folks

> to it!

And oh baby is it good. I've even converted devout kimchi haters to

kimchi de provence.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com